Weekends are the perfect time to have a special breakfast treat, or to prepare for the week ahead. This peach and blueberry compote is the perfect topping for French toast or oatmeal, and is wonderful all by itself.
What you need:
2 cups fresh chopped peaches
1 cup fresh blueberries, washed
1 cup French vanilla yoghurt
½ cup orange juice
1 tbsp. white sugar
½ tsp. cinnamon, ground
Peel and chop peaches, mix in blueberries. Cover with sugar and cinnamon and stir to coat. In another bowl, mix the yoghurt and orange juice with a whisk. Then pour liquid over the fruit, stir once to coat and place into a 350° oven for 40 minutes.
I will eat this mixture right out of the oven, but you can use it on top of oatmeal, French toast, pancakes or even ice cream. The basic mix also will make a nice fruit mix for a cobbler.
Substitutions are easy. You can use frozen peaches or blueberries, but not canned. Canned fruits make a mushy, almost cloying pasty fruit glop.
I always use low or non-fat yoghurt.
You can use plain yoghurt with the addition of ¼ tsp. of vanilla extract and 1 Tbsp. sugar added to the wet mix
This will keep in a sealed container for up to 5 days without spoiling, and is easy to reheat in the microwave which makes it a perfect prepare ahead condiment for the rush of the work week.